Christmas Hot Chocolate
Out of stock
Personalise your gift for free with a message at checkout.
Inspired by the hot chocolates we’ve tried in cities across Europe, we’ve blended our signature Luxury Hot Chocolate with a hint of allspice, cinnamon, nutmeg and cloves. The subtle flavour of spiced plum reminds us of snowy winter markets, surrounded by the scent of steaming glühwein…
Sugar, Cocoa (40%), Dextrose, Flavourings. Contains Cocoa solids 40% minimum.
Suitable for vegetarians and vegans.
Blended and packed in the UK.
Store in a cool dry place.
Nutritional Facts Per 100g (as sold) Per 20g (as sold) Energy (kJ) 1681 336 (kcal) 399 80 Fat 8g 2g of which are saturates 5g 1g Carbohydrate 67g 13g of which are sugars 58g 12g Protein 9g 2g Salt 0g 0g
Product Content Slot
Recipe: Christmas Hot Chocolate Cheesecake
300g digestive biscuits
150g unsalted butter
750g Full-fat cream cheese
75–100g Whittard Christmas Hot Chocolate powder
300ml double cream
150ml double cream
2tbsp icing sugar
1 chocolate Flake, crushed
Whittard Mini Marshmallows
Blitz your biscuits to a fine crumb in a food processor, or in a bowl with the end of a rolling pin.
Melt your butter, and mix in with the biscuits.
Press down into the bottom of an 8"/20cm springform cake tin.
Add your cream cheese and hot chocolate powder to a large bowl and whisk until smooth.
Add in your double cream and whisk again until lovely and thick.
Spread the mixture over the biscuit base and set in the fridge for at least 5–6 hours (preferably overnight).
Whip together your double cream and icing sugar and pipe over the cheesecake.
Sprinkle over the crushed Flake and mini marshmallows.